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Baked pasta dishes are tasty, but notoriously high in fat--here we bake fettuccine in a light and cheesy sauce. Baking it in a springform pan lets you unmold it for a stunning presentation.

Source: EatingWell Magazine, November 1997


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 375 degrees F. Coat a 9-inch springform pan with cooking spray. Coat pan with 1/4 cup breadcrumbs, tapping out the excess. Put a pot of water on to boil for cooking pasta.

  • Heat oil in a large heavy saucepan over medium heat. Add flour and cook, whisking constantly, for 1 to 2 minutes. Add hot milk and bring to a simmer, whisking, until smooth and slightly thickened, 3 to 4 minutes. Add nutmeg and season with salt and pepper. Transfer to a large bowl; let cool for 5 minutes. Add eggs, mozzarella, ricotta, prosciutto (or ham) and 2 tablespoons Parmesan. Mix well.

  • Meanwhile, cook fettuccine in boiling salted water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse well. Add to the cheese mixture and mix well.

  • Spoon the pasta mixture into prepared pan. Mix the remaining 1/4 cup breadcrumbs and 2 tablespoons Parmesan in a small bowl. Sprinkle evenly over the timbale.

  • Bake the timbale until bubbly, 40 to 55 minutes. Let stand for 10 minutes. Run a knife around the inside edge of the pan, remove ring and place timbale on a platter. Cut into wedges and serve.


Make Ahead Tip: Prepare through Step 3; Cover and refrigerate for up to 2 days.

Equipment: 9-inch springform pan

Nutrition Facts

424 calories; protein 25.5g; carbohydrates 57.3g; dietary fiber 7.2g; sugars 7.1g; fat 10.8g; saturated fat 4.4g; cholesterol 102.1mg; vitamin a iu 394.8IU; folate 64.6mcg; calcium 362.1mg; iron 3mg; magnesium 98.6mg; potassium 263.9mg; sodium 572.3mg; thiamin 0.4mg.

3 1/2 starch, 2 medium-fat meat